1 hr 15 mins
Jennifer Cross's Note:
My Cajun mother makes a wonderful mirliton casserole for the holidays that's always a hit. I had a craving for mirliton and crawfish one day, and pieced together this soup from several recipes and a few traditional Cajun cooking methods. Some people prefer to peel and pit mirliton before using them, but the whole fruit is edible. Crawfish tails are usually mostly cooked before being peeled and bagged, but it's best to be on the safe side. Sauteing them first makes sure that they are fully cooked and flavors the butter for the rest of the soup.
My Private Note
Units: US | Metric
- 1Stir dried herbs into broth and set aside.
- 2Saute crawfish tails in butter until warm and cooked through.
- 3Drain butter and crawfish juice into a pot. Set crawfish aside for later.
- 4Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.
- 5Add mirliton and cook for 2-3 minutes, stirring occasionally.
- 6Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.
- 7Use a food processor or blender to puree soup.
- 8Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.
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Nutritional Facts for Crawfish Mirliton (Chayote) Soup
Serving Size: 1 (293 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 110.0
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 2.1 g
- Cholesterol 68.2 mg
- Sodium 436.8 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 1.9 g
- Sugars 2.4 g
- Protein 11.9 g
The following items or measurements are not included: